The Pioneer Woman Tasty Kitchen
4.38 Mitt(s) 8 Rating(s)8 votes, average: 4.38 out of 58 votes, average: 4.38 out of 58 votes, average: 4.38 out of 58 votes, average: 4.38 out of 58 votes, average: 4.38 out of 5

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Level: Easy

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Description

This quick bread is made from seasonal, fresh apples and flavored with cinnamon and vanilla. Honeycrisps were used here but any flavorful, baking apple will do.

Ingredients

  • ½ cups Walnuts Or Pecans, Toasted And Chopped
  • 2 cups Fresh Apples, Diced 1/2 Inch
  • 1-½ cup All-purpose Flour, Unbleached
  • 1-½ cup White Whole Wheat Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 3 whole Eggs
  • ¾ cups White Sugar
  • ¾ cups Light Or Dark Brown Sugar
  • 2 Tablespoons Apple Butter Or Apple Cider
  • ¾ cups Canola Oil
  • 1 teaspoon Vanilla Extract

Preparation

Makes 2 loaves.

Preheat the oven to 350 degrees.

Toast the nuts for 10 to 15 minutes in the oven, stirring occasionally. Set aside to cool. Chop when cool enough.

Chop the apples into 1/2-inch size pieces and place in a bowl and set aside. Peeling the apples is unnecessary unless you want to.

In one bowl mix the dry ingredients: all purpose flour, white whole wheat flour, baking powder, baking soda, salt and cinnamon. Set aside.

In another bowl mix the wet ingredients: eggs, both sugars, apple butter or cider, oil and vanilla.

Pour wet ingredients into the dry ingredients and stir until almost completely mixed. You should still be able to see some of the dry ingredients.

Add the nuts and the apples and stir a couple of times until just mixed. Do not over mix. Pour into 2 greased 9×5 loaf pans and bake for 1 hour or until done. Test for doneness with a wooden skewer or toothpick. When it comes out clean or with crumbs on it, it is done.

Let cool in pans for 10 minutes and then take the loaves out and cool on a rack for 20 minutes.

Suggestion: Mix 1 tablespoon of apple cider with 1/2 cup of powdered sugar until well blended and drizzle over the top.

2 Comments

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singingforsupper on 10.19.2010

Just came out of the oven; can’t wait! This was great for apples that sat too long in my veggie drawer while I was in Hawaii. The bread smells heavenly. Very easy to make.

If you have a cooking buddy, they can dice apples and roast the nuts while you mix the batter. Its great to have it cooking during dinner hour.

By the time dishes are done, its ready to sample.

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vickilynn on 10.15.2010

Sounds great. I live near Georgia’s apple capitol, Ellijay, and apples are in abundance this year. I have a bag of Romes in the refrig. I’m going to try your recipe this afternoon but tweak it a little by adding a little bit of nutmeg and clove. I’m a spice nut!
I agree, the glaze is a perfect addition.

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Mindy G. on 10.3.2013

I tried making this recipe to sell at a farm stand and it turned out wonderfully (and sold out)! Instead of making 2 large loaves, it fits into 4 mini loaf pans perfectly (bake for about 45 minutes). The only changes I made were to add a tad more cinnamon, a little nutmeg, allspice, and cloves to give it a rounded-out spice flavor. Great recipe–thanks for sharing!

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rebeccady on 2.13.2012

my kids devoured this! making it again now for snack in their lunches this week, thanks for sharing!

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egyptianprincess on 11.20.2010

I LOVE APPLE BREAD! I made the recipe this morning and I am very happy that it makes two loaves. I used one Honeycrisp apple and one Red Delicious apple. I didn’t have enough of one kind of nut so I used a combination of pecans, walnuts and hazlenuts. I also made it vegan by using ground Flax seed in place of the eggs (my son has a slight dairy allergy). I’ve already eaten two pieces (couldn’t wait until it was cool) and am fighting myself to not eat more. I was going to share the second loaf with my mother but I think I will give her the recipe instead so she can make her own.

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kauai17 on 10.27.2010

Perfect bread for Fall!!! I love all of the apples in it and the toasted walnuts add a great flavor and crunch. The batter is thick, but bakes up perfectly. The bread was not too sweet making it a tasty little treat.

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singingforsupper on 10.19.2010

I added cloves, ginger, nutmeg and mace; also a few drops of Ree’s naughty imitation butter flavor [I blame her; I learned it on her Pound Cake recipe. (It smells like Christmas around here.) The bread is delicious. The extra spices really make it zing.

Don’t over bake like I did. I got carried away reading Tasty Kitchen and it went 7 or 8 min too long. It has a nice dark crust and that candied it a bit but, though it retained its moisture, I think it would be nicer with a lighter crust.

Worked great on the old apples. The green skins softened right up. I was afraid they’d be too waxy and tough. Perfect for old apples if you do not want to waste.

I had to use sparkling apple cider. Wow. What a light texture it gave it! Try that!!

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